A study published in the Journal of Environmental Health has revealed that lemon can be a source of bacterial contamination. Researchers have collected lemon slices from 21 different restaurants, from several consecutive visits. The result is frightening: over 70% of them contained bacteria on both the shell and the pulp, and these led to the risk of contracting various diseases.
A 2017 study by Clemson University researchers shows that lemons aren’t the real problem, but the hands that manipulate them, the cutters or other utensils. E. coli is just one of the bacteria that transmit 100% from wet hands to the lemon and the health effects are serious. Abdominal cramps, diarrhea, nausea, vomiting, fatigue, fever, dehydration may also occur. The risk decreases if both hands and lemons are dry, but most of the time we use wash the lemon before using it.
Equally dangerous are lemon slices that you can take from special recipes on the self-serving bar. Other customers can get their hands on it and the transfer of bacteria will be even greater. If the temperature is not adequate, E. coli will grow at a dizzying rate.
